Try This Quick (and vegan!) Pasta For Dinner Tonight


Here's a fun thing about me...I will wait until I am HANGRY to start making some food. So that means when I'm cooking, it better be fast...and taste good.

In some cases 30 minutes is too long to wait. I'm sorry to anyone I may have said mean things to while I was hangry.

That's why I love pasta! It's quick and doesn't require a ton of ingredients to be something very very tasty. Enter this little pasta dish I created! I ate this for two days and it was better day two.

Here's how to make it:

Ingredients

Pasta of your choice, I used Rigatoni

Mushrooms, I used mini bellas

Grape tomatoes, I used "flavor bombs"

Non-dairy Heavy Cream, I had Silk on hand

Spinach

Garlic, FRESH. I'm not a monster.

Salt & pepper

Extra Virgin Olive Oil

Directions

1.Boil SALTED water for pasta. It should taste the ocean.

2. Chop your mushrooms into bite sized pieces and your garlic in a fine dice

3. Heat a couple tablespoons of EVOO (extra virgin olive oil) in a sauté pan.

4.Once the oil is hot, throw in your tomatoes and let those go for 2min, then add your mushrooms

5.Once your tomatoes and mushrooms are soft, pop those tomato flavor bombs, smush em up, and throw in your garlic and sauté for another minute. Add salt and pepper to taste.

6.Once your pasta water is boiling, throw in your pasta.

7.Turn down heat on tomato/mushroom mixture, add in a couple tablespoons of non-dairy heavy cream. Add more salt and pepper IF NEEDED.

8.Let that simmer for another 2 min. Turn heat off.

9.Add in a couple handfuls of spinach to tomato/mushroom/garlic/cream mixture with the heat off.

10.Drain pasta. DO NOT RINSE. We're civilized here.

11.Mix together.

12.CHOW DOWN.

Photo credit: Aly Mac's Instagram. @AlyMacOnAir

This pasta was quick and easy and so yummy! I hope you try it and love it!

-Aly Mac